Egg Dish
The Algerian Egg Dish, a simple yet flavorful creation, embodies the essence of Algerian home cooking. Rooted in the cultural traditions of North Africa, this dish reflects the resourcefulness of Algerian cuisine. Eggs, a versatile and widely available ingredient, take center stage in this dish that is often prepared for breakfast or as a quick and comforting meal. The Algerian Egg Dish showcases the intersection of Berber, Arab, and French influences on the country's culinary heritage.
Ingredients Â
- 4 eggs
- 1 large onion finely chopped
- 2 tomatoes diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
InstructionsÂ
- Preparing the Base
- Sauté Onion and Tomatoes:
- In a pan, heat olive oil and sauté chopped onions until translucent.
- Add diced tomatoes and cook until softened.
- Add Spices:
- Incorporate ground cumin, paprika, salt, and pepper.
- Stir well to combine the flavors.
- Cooking Steps
- Create Pockets for Eggs:
- Make small wells in the tomato and onion mixture to hold the eggs.
- Crack Eggs into Wells:
- Gently crack the eggs into the wells, taking care not to break the yolks.
- Cover and Cook:
- Cover the pan and let the eggs cook until the whites are set but the yolks are still runny.
- Garnish and Serve:
- Sprinkle fresh parsley over the eggs for added flavor and visual appeal.
- Serve the Algerian Egg Dish hot with crusty bread on the side.